Caribbean Bean Chilli Bowl

Name: Caribbean Bean Chilli Bowl with Toasted Coconut & Tomato Salsa
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1.5 cup water (for the rice); 1 packet basmati rice; 1 unit onion; 2 clove garlic; 1 unit carrot; 1 unit tomato; 1 bunch coriander; ½ tin sweetcorn; ½ tin red kidney beans; 1.5 sachet Mild Caribbean Jerk Seasoning; 1 tin chopped tomatoes; ¼ cup water (for the sauce); 20 g butter; 1 packet shredded coconut; 2 tsp white wine vinegar

with Toasted Coconut & Tomato Salsa

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Serve up the flavours of Caribbean cuisine in a colourful and exciting bowl! With fluffy basmati rice and a sauce loaded with veggies and beans, all topped off with a scattering of charred corn kernels, this bowl gets better with every bite.

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 unit

onion

2 clove

garlic

1 unit

carrot

1 unit

tomato

1 bunch

coriander

½ tin

sweetcorn

½ tin

red kidney beans

1.5 sachet

Mild Caribbean Jerk Seasoning

1 tin

chopped tomatoes

1 packet

shredded coconut

(Contains: Sulphites; May be present: Gluten, Peanuts, Tree Nuts, Sesame, Milk, Soy. )

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ cup

water (for the sauce)

20 g

butter

(Contains: Milk; )

2 tsp

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)2960 kJ

Fat20.3 g

of which saturates13.2 g

Carbohydrate101 g

of which sugars24.6 g

Protein19.2 g

Sodium1910 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, finely chop the red onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Roughly chop the tomato. Roughly chop the coriander. Drain the sweetcorn (see ingredients list). Drain and rinse the red kidney beans (see ingredients list). Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until starting to soften, 3-4 minutes. Add the garlic and mild Caribbean jerk seasoning (see ingredients list) and cook until fragrant, 1-2 minutes.

Add the red kidney beans, chopped tomatoes and water (for the sauce) to the frying pan and simmer until slightly thickened, 2-3 minutes. Remove from the heat and stir through the butter. Season to taste with salt and pepper.

While the chilli is simmering, heat a medium frying pan over a medium-high heat. When the pan is hot, add the shredded coconut. Toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a small bowl. Add the tomato, coriander and white wine vinegar to the bowl with the charred corn, and season with a pinch of salt and pepper. Drizzle with olive oil and toss to coat.